Poultry

Fresh poultry has a pleasant scent. It displays an even, light color and a firm texture. The skin should be dry and never sticky. Chicken is the generic term for roasting chicken. Standard roasting chickens (up to 1400 g), slightly smaller broilers (between 800 and 1100 g), or small but delicious poussins (450–600 g) all offer richly developed flavor. Alongside chicken, poultry meat also includes turkey, ostrich, and duck. (source: www.viandesuisse.ch)